Natalie’s Nutty Chocolate Muffins

You could make this a pudding by adding some real custard! Makes 12 muffins


250g (9oz) self raising flour
pinch of salt
1 tsp baking powder
50g (2oz) butter
73g (3oz) soft light brown sugar
100g (4oz) of choc chips
2 large free range eggs
2 tsps vanilla extract/ essence (optional)
250 ml (8 floz) milk
A handful of chopped hazelnuts


  1. Heat oven to 200C / 400F/ Gas mark 6 and line tins with paper cases
  2. Sieve flour, salt and baking powder into a bowl
  3. Rub the butter into the flour mixture until it looks like breadcrumbs
  4. Add light brown sugar, chopped roasted hazelnuts & 3/4 of choc chips
  5. Stir until they are evenly mixed through
  6. Beat eggs with a folk, and add vanilla essence and milk
  7. Pour egg mixture into the flour
  8. Spoon mixture into muffin cases and sprinkle the remaining choc chips on top
  9. Bake for 20 minutes until firm on top, and have risen above their cases
  10. Leave in the tin for 5 minutes, and then lift out onto a wire cooling tray

For double chocolate & hazelnut muffins, use 225g (8oz) of self raising flour, and 25g (1oz) of cocoa powder.

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